Add crushed tomatoes	Spicy Tomato Soup

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Spicy Tomato Soup

Source: The Elsah Landing Restaurant Cookbook, 1981

Yield: 6 to 8 servings

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Ingredients

• 2 Tbsp butter

• 2 medium onions, diced

• 4 cups chicken stock

• 2 (1 lb) cans tomatoes, crushed

• 1/4 cup chopped fresh parsley or 2 Tbsp dried parsley

• 2 bay leaves

• 1 tsp basil

• 1 tsp paprika

• 1 tsp sugar

• 1/4 tsp ground cloves

• 1/4 tsp nutmeg

• 1/4 tsp pepper

• Salt to taste

• 1/2 cup heavy cream, whipped (optional)

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Preparation

Sauté onion in butter in large, heavy saucepan over low heat for 5 minutes or until onion is translucent.

Add chicken stock, tomatoes, parsley, bay leaves, basil, paprika, sugar, cloves, nutmeg and pepper to onion in saucepan. Cover and simmer at least 30 minutes. Remove and discard bay leaves. Add salt, if desired.

Garnish each serving with a dollop of whipped cream.